A new New Orleans themed restaurant and entertainment concept, The Brass Alley, is slated to open Oct. 1 at 1023 N. Old World 3rd St., in the former home of the Whiskey River Saloon.
The project is headed up by a brand new Milwaukee hospitality group, Wild Planet Hospitality, comprised of Red Rock Saloon, McGillycuddy’s, Red Lion Pub, Trocadero, Three Lions Pub and Evolution, along with their respective ownership groups, staffing and resources. Wild Planet Hospitality Group not only handles operations, but full service private events and catering.
All three levels of the building will utilized for the project.
The Brass Alley, a New Orleans inspired restaurant, will feature a blend of authentic Louisiana dishes -- including red beans and rice, po’boy sandwiches and jambalaya -- as well as local, Wisconsin favorites and flare. Jeff Beale, executive chef for Wild Planet, will orchestrate the menu.
The restaurant, which will recreate the look and feel of an open air "alleyway" New Orleans venue, will also feature a comprehensive beverage program including eight frozen drink machines as well as creative takes on classic cocktails like the hurricane, sazerac and gin-fizz.
Guests can expect to hear live music weekly; ranging from jazz music at brunch to high energy sing-a-long style bands on weekend nights along with local DJs.
The Brass Alley will be the street level concept in the multi-use property, with the second and third floors occupied by Evolution, the ping-pong based concept formerly located in the Third Ward. Evolution’s new menu will be enhanced with small bites and plates for sharing.
Both The Brass Alley and Evolution concepts will open to the public Oct. 1 with a third floor event space to follow.
Watch OnMilwaukee.com for additional details as they develop.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
